Rasam/ Charu is a compulsory item back home, both in my parents' and in-laws' places. Until a few years back it used to be unavoidable for me too. Of late, lot of changes in eating habits has forced me to get out of this habit but I do make Rasam occasionally. When there is Rasam at the table, we definitely enjoy more so in winter! This recipe is a typical preparation at my in-law's place. The rasam powder is my MIL's specialty. To this day, the taste of rasam my MIL makes is by far the best!
Ingredients -
Tomato Cubed 1 cup
Turmeric 1/4 tsp
Salt as per taste
Toor Dal 1/3 cup (Optional)
Sugar/Jaggery 2 tsp (or as per taste)
Rasam Powder 2 tsp
Tamarind juice 1 Tbsp (or as per taste)
Water about 4 cups
Coriander leaves for garnish
Seasoning (Oil/Ghee 1 tsp, Jeera/Cumin seeds 1/2 tsp, Mustard Seeds 1/2 tsp, Curry leaves a few, Hing / Asafoetida 1/8 tsp)
Method Of Preparation -
Boil Tomatoes in about a cup of water and set aside. There are two ways of proceeding next.
1. De-skin the tomatoes and grind the tomatoes. 2. Grind the tomatoes and leaving some as is.
In a heated sauce pan, add oil/ghee and the rest of the ingredients. After the mustard seeds splutter, add the tomato paste. [Another method would be to saute the tomatoes in the seasoning until they are mushy and proceed as below.]
Reduce the flame and let the flavors blend in for about 3-4 min and garnish with coriander leaves. Cover with a lid until ready to serve.
Preparation Time 17-20 min
Makes 4 cups
Ingredients -
Tomato Cubed 1 cup
Turmeric 1/4 tsp
Salt as per taste
Toor Dal 1/3 cup (Optional)
Sugar/Jaggery 2 tsp (or as per taste)
Rasam Powder 2 tsp
Tamarind juice 1 Tbsp (or as per taste)
Water about 4 cups
Coriander leaves for garnish
Seasoning (Oil/Ghee 1 tsp, Jeera/Cumin seeds 1/2 tsp, Mustard Seeds 1/2 tsp, Curry leaves a few, Hing / Asafoetida 1/8 tsp)
Method Of Preparation -
Boil Tomatoes in about a cup of water and set aside. There are two ways of proceeding next.
1. De-skin the tomatoes and grind the tomatoes. 2. Grind the tomatoes and leaving some as is.
Here, if desired, boil toor dal with water and blend and use it to partly substitute water.
Add about 4-5 cups of water and turmeric, salt, rasam powder, sugar/jaggery, tamarind juice and bring the rasam to a boil.
Reduce the flame and let the flavors blend in for about 3-4 min and garnish with coriander leaves. Cover with a lid until ready to serve.
Preparation Time 17-20 min
Makes 4 cups
Posts
Looks comfy n delicious..
US Masala
looks very colorful and yummy with rice and papad..
Comforting! My mother makes one of the best rasams and it was not a mandatory item for us. We needed our koora + pulusu + perugu. At my husband's place it is entirely different. Koora is not at all compulsory and they need their rasam. I therefore prepare it atleast a few times per week. If I object eating it with rice, my husband drinks it as a soup.
Tomato rasam looks so tangy and soothing. Would like to try it out with rice.
Deepa
Hamaree Rasoi
I love rasam and this looks so comforting
Comforting rasam for this winter...
kurinjikathambam
Event: Healthy Recipe Hunt
Rasam is always a fav in our lunch time..i too use my MIL's made rasam powder... looks so inviting.
Such a comforting rasam,love it with papads..
looks good.
Very comfort food and perfect for winter.I make this almost every day with out charu we can not finish our meal nice post dear.